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Italian Lemon Pound Cake

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A delightful dessert that captures the essence of fresh lemons with a moist crumb and a sweet glaze.

Ingredients

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  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 3 eggs
  • 1/2 cup buttermilk
  • 1/2 cup sour cream
  • 4 tablespoons lemon juice
  • 1 teaspoon fresh ginger, minced
  • Zest of 2 lemons (about 2 tablespoons)
  • 1 teaspoon vanilla
  • 1 1/2 cups powdered sugar (for glaze)
  • 3 tablespoons lemon juice (for glaze)
  • 4 oz cream cheese (for frosting)
  • 1 tablespoon lemon zest (for frosting)
  • 1/4 cup lemon juice (for frosting)
  • 2 cups powdered sugar (for frosting)

Instructions

  1. Preheat your oven to 325°F (165°C).
  2. Sift together the flour, baking powder, and salt in a bowl; set aside.
  3. Cream the softened butter and sugar until light and fluffy.
  4. Beat in the eggs one at a time.
  5. Mix in the sour cream, lemon juice, vanilla, ginger, and lemon zest until smooth.
  6. Gradually mix half of the flour mixture into the butter mixture.
  7. Add in the buttermilk and the rest of the flour mixture, stirring just until combined.
  8. Pour the batter into a generously sprayed bundt pan.
  9. Bake for 70 to 80 minutes, or until a knife inserted in the center comes out clean.
  10. Cool for 5 minutes, then turn the cake onto a platter.
  11. Spread the lemon glaze over the warm cake and let it cool completely.
  12. Drizzle with lemon cream cheese frosting.

Notes

For more intense lemon flavor, increase the lemon juice and zest slightly. Ensure your butter is room temperature for easy creaming.

Nutrition

Find it online: https://www.simplefamilydishes.com/italian-lemon-pound-cake-recipe/